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Here are the main ingredients you need for this warm soup: - 1 lb boneless, skinless chicken breasts, diced - 1 tablespoon extra virgin olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 3 medium carrots, peeled and diced - 2 celery stalks, diced - 1 cup frozen green peas - 4 cups low-sodium chicken broth - 1 cup unsweetened almond milk (or any non-dairy milk) - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - ½ teaspoon salt (adjust to taste) - ¼ teaspoon freshly ground black pepper - ½ cup whole wheat pastry flour (or regular whole wheat flour) - Fresh parsley, chopped, for garnish You can make swaps if you need to! Here are some ideas: - Use turkey instead of chicken for a leaner option. - Swap almond milk for any plant-based milk like oat or soy. - If you want to cut carbs, skip the flour and use cornstarch. - Add more veggies like bell peppers or spinach for extra nutrients. - Use coconut oil if you prefer a different fat for cooking. Each ingredient offers health perks: - Chicken: High in protein, great for muscle health. - Olive oil: Rich in good fats, good for heart health. - Onion and garlic: Packed with antioxidants and good for immunity. - Carrots: Full of beta-carotene, great for vision. - Celery: Low in calories, helps keep you hydrated. - Green peas: Good source of fiber and protein. - Low-sodium chicken broth: Keeps sodium low while adding flavor. - Almond milk: Low in calories and adds creaminess without dairy. - Thyme and rosemary: Add flavor and have anti-inflammatory properties. - Whole wheat flour: Offers fiber and helps with digestion. - Parsley: Provides vitamins and adds freshness to the dish. This healthy chicken pot pie soup is not only comforting but also packed with nutrients. Enjoy making it with the full recipe! To make Healthy Chicken Pot Pie Soup, start by gathering your ingredients. You will need: - 1 lb boneless, skinless chicken breasts, diced - 1 tablespoon extra virgin olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 3 medium carrots, peeled and diced - 2 celery stalks, diced - 1 cup frozen green peas - 4 cups low-sodium chicken broth - 1 cup unsweetened almond milk - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - ½ teaspoon salt - ¼ teaspoon freshly ground black pepper - ½ cup whole wheat pastry flour - Fresh parsley, chopped Now, prepare each ingredient. Wash and chop your veggies. Dice the chicken into small pieces. Mince the garlic and chop the parsley. In a large pot, heat the olive oil over medium heat. Add the chicken and cook for about 5-7 minutes. Make sure the chicken is no longer pink. Once cooked, remove the chicken and set it aside. In the same pot, add the diced onion and minced garlic. Cook for 3-4 minutes until the onion is soft. Next, add the diced carrots and celery. Stir and cook for another 5 minutes. Sprinkle the whole wheat pastry flour over the veggies. Mix well and cook for one more minute. This step helps the soup thicken later. Slowly pour in the chicken broth and almond milk while stirring. This keeps lumps from forming. Return the chicken to the pot. Add thyme, rosemary, salt, black pepper, and frozen peas. Mix everything well. Bring the soup to a gentle boil. Then, lower the heat and let it simmer for 20 minutes. Stir occasionally until the veggies are tender and the soup thickens slightly. To get the best texture for your soup, use whole wheat pastry flour. This flour adds a nice body to the soup. Stir constantly when you add the liquids to avoid lumps. If the soup seems too thick, add a little more broth or almond milk to reach your desired consistency. If you want it creamier, try adding more almond milk at the end. Taste the soup before serving. Adjust the salt and pepper if needed. Serve hot with fresh parsley on top. This adds flavor and a pop of color. For the full recipe, check the section above. Enjoy your cooking! To boost flavor without extra calories, use herbs and spices. Fresh thyme and rosemary work great. You can also add a splash of lemon juice. This adds brightness without fat. Try using low-sodium broth for a richer taste. It keeps the soup light yet flavorful while maintaining a healthy profile. One common mistake is overcooking the chicken. This makes it tough and dry. Cook it just until no longer pink, then set it aside. Another mistake is using too much flour. It can make the soup thick and heavy. Start with half a cup and adjust as needed. Lastly, don’t skip the garnishing. Fresh parsley adds flavor and looks great! I recommend using a large pot for even cooking. A heavy-bottomed pot helps prevent burning. If you want a creamier soup, blend part of it after cooking. This gives a smooth texture while keeping some chunky bits. You can also use a slow cooker. Just sauté the chicken and veggies first, then cook on low for 6-8 hours. This enhances the flavors beautifully. For the full recipe, check it out [here](Full Recipe). {{image_4}} You can make this soup without chicken. Use firm tofu or chickpeas instead. Both add protein and texture. Swap the chicken broth for vegetable broth for a rich flavor. Use almond milk or any other plant-based milk to keep it creamy. You can also add more veggies like mushrooms, zucchini, or corn for extra color and taste. If you need a gluten-free version, replace the whole wheat flour with gluten-free flour. This keeps the soup thick and hearty. Make sure your broth is also gluten-free. Most brands have options that fit. You can use cornstarch mixed with water as a thickener if needed. It works well and stays gluten-free. To give your soup a unique twist, add different herbs and spices. Fresh dill or parsley can brighten the flavors. For some heat, try a pinch of cayenne pepper. You can also toss in more vegetables, like green beans or sweet potatoes. These add both nutrition and flavor. Enjoy experimenting to find your favorite mix! For the full recipe, check out the detailed instructions above. To keep your Healthy Chicken Pot Pie Soup fresh, let it cool. Once cool, transfer it to an airtight container. Make sure to store it in the fridge. This soup stays good for about 3 to 4 days. Avoid leaving it out for long to prevent spoilage. When you are ready to enjoy your soup again, gently reheat it. You can do this on the stove over medium heat. Stir it often to prevent sticking. If the soup is too thick, add a splash of water or broth. Heat until it is warm throughout. You can also use the microwave. Just heat in short bursts, stirring in between. If you want to store your soup longer, freezing is a great option. Before freezing, let it cool completely. Use freezer-safe containers or bags, leaving some space for expansion. Label the containers with the date. The soup can freeze well for about 2 to 3 months. When you want to eat it, thaw it in the fridge overnight. Then, reheat as mentioned before. Enjoy your comforting soup anytime! Yes, you can! Try turkey, beef, or even seafood. Each option brings a unique taste. For turkey, use the same amount as chicken. For beef, choose lean cuts and cut them small. Seafood like shrimp or fish adds a fresh twist. Just adjust cooking times to ensure everything cooks well. One great way is to use unsweetened almond milk, which is low in calories. You can also blend a portion of the soup. This thickens it while keeping it light. Another option is to add pureed cauliflower or silken tofu for creaminess without many calories. These ingredients boost the soup's texture without heavy cream. This soup pairs well with whole-grain bread or a fresh salad. Bread adds a nice crunch and helps soak up the soup. A simple green salad with a light dressing keeps things fresh. You can also serve it with roasted veggies for added flavor and nutrients. Check out the Full Recipe for more ideas! This blog post shared the keys to making a healthy chicken pot pie soup. We covered the main ingredients, alternatives, and the benefits of each. You learned how to prepare and cook the soup, with tips for the perfect texture. We also discussed variations for different diets and how to store your soup. In the end, this dish is flexible and easy to make. You can adjust it to fit your tastes and needs. Enjoy creating your own healthy soup!

Healthy Chicken Pot Pie Soup

Warm up with this Hearty Healthy Chicken Pot Pie Soup, packed with tender chicken, fresh veggies, and creamy goodness! This easy recipe is perfect for a cozy meal any day of the week. Discover how to create a comforting bowl of soup that rivals your favorite pot pie. With straightforward steps and wholesome ingredients, it’s a delightful dish that everyone will love. Click to explore the full recipe and bring this hearty soup to your table!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, diced into bite-sized pieces

1 tablespoon extra virgin olive oil

1 medium onion, finely diced

2 cloves garlic, minced

3 medium carrots, peeled and diced

2 celery stalks, diced

1 cup frozen green peas

4 cups low-sodium chicken broth

1 cup unsweetened almond milk (or any non-dairy milk of choice)

1 teaspoon dried thyme

1 teaspoon dried rosemary

½ teaspoon salt (adjust according to taste)

¼ teaspoon freshly ground black pepper

½ cup whole wheat pastry flour (or regular whole wheat flour)

Fresh parsley, chopped, for garnishing

Instructions
 

Sauté the Chicken: In a large pot, heat the olive oil over medium heat. Add the diced chicken and sauté for about 5-7 minutes, or until the chicken is cooked through and no longer pink. Once done, remove the chicken from the pot and set it aside on a plate.

    Cook the Aromatics: In the same pot, add the diced onion and minced garlic. Cook, stirring occasionally, for about 3-4 minutes, or until the onion becomes translucent and fragrant.

      Add Vegetables: To the pot, add the diced carrots and celery. Stir frequently, cooking for an additional 5 minutes, until the vegetables begin to soften.

        Incorporate the Flour: Sprinkle the whole wheat pastry flour over the sautéed vegetables, mixing thoroughly to coat everything evenly. Cook for another minute to eliminate any raw flour taste.

          Add Liquids: Gradually pour in the chicken broth and almond milk while stirring constantly to prevent lumps from forming.

            Combine Ingredients: Return the cooked chicken to the pot. Stir in the dried thyme, dried rosemary, salt, black pepper, and frozen peas, mixing well to combine.

              Simmer the Soup: Increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat and allow it to simmer for 20 minutes, stirring occasionally, until the vegetables are tender and the soup has thickened slightly.

                Final Touches: Taste the soup and adjust the seasoning if necessary. Serve hot, garnished generously with freshly chopped parsley for an added burst of flavor.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                    - Presentation Tips: For a beautiful presentation, serve the soup in rustic bowls and sprinkle additional parsley on top. Pair with a slice of whole-grain bread for a wholesome meal.